This pretty, rose pink jam flecked with vanilla seeds is delicious on morning toast. It can also be served with thick Greek yoghurt and a crisp biscuit for a quick dessert.
INGREDIENTS
1 kilogram rhubarb stalks
2 apples
1 orange
1 lemon, fine zest and juice
1 vanilla bean, halved and seeds scraped out
½ cup water
3 cups sugar
METHOD
If the stalks of the rhubarb are large, lightly peel to remove the strings before cutting into 3 cm pieces. Peel, core and dice the apples. Zest the orange. Remove all the bitter white pith with a knife and cut the orange flesh into small pieces.
Put the rhubarb, apples, orange zest and flesh, lemon zest and juice, vanilla pod and seeds, water and the sugar in a saucepan and slowly bring to the boil, stirring to dissolve the sugar. Increase the heat and simmer for about 30 minutes, stirring occasionally to prevent sticking. Test for setting point then pour into warm sterilized jars and seal. Makes about 4 cups
Pantry Note: Rhubarb leaves are poisonous, containing significant quantities of oxalic acid, and must never be eaten.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.